Turkish Bazlama Flat Bread (Print Version)

Soft Turkish flatbread with golden crust. Perfect warm with butter or for wraps.

# What You'll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet (2¼ teaspoons) instant dry yeast
03 - 1½ teaspoons sugar
04 - 1 teaspoon salt
05 - 1¼ cups lukewarm water
06 - ½ cup plain yogurt, room temperature

→ For Cooking

07 - 1-2 tablespoons olive oil or melted butter, optional

# How to Make It:

01 - In a large mixing bowl, combine lukewarm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and bubbly.
02 - Add the room temperature yogurt to the yeast mixture and mix thoroughly until well combined.
03 - Gradually add flour and salt to the wet ingredients, mixing continuously until a sticky, shaggy dough forms.
04 - Knead the dough by hand or with a stand mixer for approximately 10 minutes until smooth, elastic, and slightly tacky to the touch.
05 - Cover the bowl with a damp cloth and place in a warm, draft-free area. Let rise for 1 hour or until doubled in volume.
06 - Punch down the risen dough and turn onto a lightly floured surface. Divide into 8 equal portions and shape each into a smooth ball.
07 - Using a rolling pin, roll each dough ball into approximately 6-inch rounds, about ⅓ inch thick. Keep remaining dough covered to prevent drying.
08 - Place a nonstick skillet or cast-iron pan over medium-high heat and allow it to preheat thoroughly.
09 - Cook each flatbread for 2-3 minutes on the first side until golden brown and puffed with bubbles, then flip and cook for an additional 1-2 minutes until golden spots appear.
10 - Optionally brush warm flatbreads with olive oil or melted butter. Stack and cover with a kitchen towel to maintain softness. Serve immediately or store in an airtight container for up to 2 days.

# Expert Advice:

01 -
  • The yogurt creates an impossibly soft interior while still developing those gorgeous golden spots that make each bite interesting
  • These flatbreads come together with ingredients you already have in your kitchen, no special trips required
02 -
  • Resist the urge to add more flour when kneading, the sticky dough is exactly right and will smooth out as you work it
  • The puffing action in the pan is what creates those lovely layers, so do not press down on the bread while it cooks
03 -
  • Use a cast iron pan if you have one, the heat distribution creates the most beautiful golden spots and superior texture
  • Let the dough rest for 5 minutes if it keeps springing back while rolling, the gluten needs time to relax

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